Pancakes
1 cup all-purpose flour
1 tbsp cane sugar
1/2 tbsp baking powder
1/2 tsp salt
1 cup + 2 tbsp almond milk
2 tbsp non-dairy margarine, melted
In a large mixing bowl, whisk or sift together the flour, sugar, baking powder, and salt. Gently stir or whisk the almond milk and margarine into the dry ingredients until just combined, then let sit while you heat a griddle or large skillet over medium heat. Place a pat of margarine or 1/2 tbsp vegetable oil on the heated cooking surface and ladle batter onto surface. Flip pancakes after bubbles rise to surface and bottoms brown, usually after 2-3 minutes.
Whole Wheat Pancakes
1 cup + 2 tbsp non-dairy milk
1 tbsp lemon juice or white vinegar
1 tbsp cane sugar
2 tbsp non-dairy margarine, melted
1 tsp flax seed
1 tsp chia seed
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
In a small container, combine milk, lemon juice or vinegar, and sugar and set aside for 5 minutes. Grind together the flax and chia seed (if using pre-ground seeds, use 1/2 tbsp of each) and add stir into the wet ingredients along with the melted margarine. In a large mixing bowl, whisk or sift together the flour, sugar, baking soda, baking powder, and salt. Pour the dry mix into the wet and whisk until just combined, then let sit while you heat a griddle or large skillet over medium heat. Place a pat of margarine or 1/2 tbsp vegetable oil on the heated cooking surface and ladle batter onto surface. Flip pancakes after bubbles rise to surface and bottoms brown, usually after 2-3 minutes.
Banana Pancakes
1 ripe medium banana
3/4 cup non-dairy milk
2 tbsp non-dairy margarine, melted
1 tbsp brown sugar
3/4 cup + 2 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp baking powder
1/4 tsp salt
Add the banana to a large mixing bowl and mash, then add the milk, margarine, and sugar and mix until combined. In a medium mixing bowl, whisk or sift together the flour, cinnamon, ginger, baking powder, and salt. Pour the margarine into the milk, then pour the dry mix into the wet and whisk until combined.
Heat a large skillet over medium heat. When hot, coat with a thin layer of vegetable oil. Pour batter in 1/4 cup amounts and cook ~2 minutes, until bubbles appear on the surface. Flip with a spatula, and cook for another ~90 seconds until browned on the other side.. Serve with maple syrup.
Toasted Muesli
2 3/4 cups rolled oats
3/4 cup rye or barley flakes
1/4 cup dried shredded coconut or sliced almonds
1/4 cup sesame seeds, sunflower seeds, or hemp seeds
1/2 tsp ground ginger (optional)
1/4 tsp salt
2 tbsp brown rice syrup or honee
2 tbsp olive or vegetable oil
3/4 cup raisins, dried cranberries, or chopped dried apricots
Preheat the oven to 325F and line a baking sheet with aluminum foil.
Add the oats, rye or barley flakes, coconut or almonds, seeds, and salt to a large bowl. Add the liquid sweetener and the oil to a microwave safe cup and heat for 15 seconds, then pour over the oat mixture. Use a spatula to combine, and continue to stir until everything is mixed together. Spread the muesli on the baking sheet in a single layer, then bake for 20 minutes, stirring once halfway through baking. Allow the muesli to cool to room temperature, then add the dried fruit. Store in an airtight container. To serve, cover with non-dairy milk and let sit 10-15 minutes, or refrigerate overnight.
Tofu Scramble
1 1/2 lbs. firm tofu
2 tbsp olive oil
1 bell pepper, diced
1 zucchini or 1 small head of broccoli, diced or chopped
3-4 cloves garlic, minced
2 roma tomatoes, diced
20 frozen tater tots, thawed
2 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp dried thyme
1/2 tsp smoked paprika
1 tsp dried minced onion
1 tbsp pickle juice or lemon juice
1-2 tbsp tahini
1 1/4 tsp salt plus more to taste
black pepper to taste
Drain the tofu and use your hands to crumble the tofu into small pieces, then set aside. Add the oil, pepper, zucchini or broccoli, and garlic to a large cast iron pan and cook over medium heat for 5 minutes, stirring occasionally. Add the tofu, diced tomatoes, tater tots, nutritional yeast, cumin, turmeric, dried thyme, smoked paprika, dried onion, and the pickle or lemon juice and cook for another 10 minutes, stirring every few minutes and scraping the bottom of the pan to get the browned bits (lightly deglaze the pan with a tablespoon of water if needed. Add the tahini and cook for another 5 minutes. Add salt and pepper to taste.